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Place the eggs and sugar into a large bowl suspended over a pan of simmering water (do not allow the base of the bowl to touch the water). Whisk continuously for 4-5 minutes, or until the mixture is pale, fluffy and leaves a trail when the whisk is removed.

Ingredients for this step

Half-fill each muffin tin with the cake mix. Bake the cakes for 8-10 minutes, or until pale golden-brown and cooked through. Remove from the oven and set the cakes aside, still in their tray, until cool. They may sink a little. Remove the cakes from the tins.

Sprinkle the contents of the sugar free jelly into a jug of 285ml boiling water. Stir until dissolved and then make up to 450ml with cold water. Pour the jelly into a shallow-sided tray or dish to form a 1cm layer of jelly. Set aside until completely set.